HACCP Sidebar -Recipe

Hazard Analysis Critical Control Points

The HACCP food safety system is used by many food service institutions as a quality control measure. The system involves identifying the foods and procedures that are most likely to cause illness, establishing procedures to reduce the risks of food-borne illness, and creating methods of monitoring to ensure food safety.

The software assists with the identification part of this process by allowing the user to assign critical control points to key areas of recipe preparation.

The critical control points suggest temperature and handling guidelines for each specific recipe. Critical control points from the 2001 Food Code are listed in the software, grouped according to type of food and stage of preparation. The software also allows the user to enter critical control points that may be unique to their specific situation.

Any HACCP rules you add to the Recipe can be printed when you print the Recipe.